First of all, I am so sorry to be posting this so late! I realized today that I was due to have posted a recipe on Sunday - yikes! But as they say, better late than never. This recipe accompanied my organic produce box that travels from Washington to Juneau every week to give us tasty, fresh fruits and veggies. I haven't tried it yet, but I think it sounds delicious! Happy cooking!
"A one pan dish, the sauce can easily be doubled and then used to cook and coat quartered baby bok choy, snap peas or wilted spinach or other greens as a bed for the chicken. Remember to get you pan hot before sautéing the chicken, heat the oil to just below smoking for good browning."
2 6-oz. boneless, skinless chicken breasts or thighs, cut into bite-size pieces
All-purpose flour for dredging
2 T olive oil
1 T finely minced ginger
1/2 cup roasted cashews (to roast, bake on an ungreased baking sheet for 10 min. at 375 degrees)
4 scallions (white and green parts), cut into 1-inch pieces
1/2 cup soy sauce
1 orange for juicing, (blood oranges are wonderful for this but any will do)
1/2 cup chicken stock, or more as needed
Steamed white rice for serving
Pour the flour onto a plate or small bowl. Dredge the chicken in the flour and shake off the excess. Heat the olive oil in a large, heavy sauté pan over high heat until hot but not yet smoking. Place the chicken pieces evenly distributed around the pan being careful to not splatter the hot oil. Let the chicken cook, without stirring, for 2 to 3 minutes or until golden brown. When brown, flip and cook an additional 2 to 3 minutes, toss in ginger, scallions and cashews, agitating the pan quickly for 30 seconds until the ginger becomes acutely aromatic. Add the soy sauce and squeeze in the juice of the orange. Toss the pieces to coat all with the sauce. Pour in the chicken stock - add more, if necessary, to almost cover the chicken. Cook for another 1 to 2 minutes or until sauce thickens slightly. Pour the chicken and sauce over rice and serve.
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